Harissa Shrimp &Amp; Bulgur Bowls with Cucumber Feta Salad

Grain bowls are the ultimate way to enjoy a variety of flavors and textures in one meal. This Mediterranean-inspired bowl features chewy bulgur wheat, tender shrimp and roasted chickpeas seasoned with smoky harissa. A crisp cucumber and tomato salad with feta cheese adds a refreshing contrast, while a dollop of harissa-spiked hummus brings everything together.

Perfect for a quick weeknight dinner, this bowl is packed with protein, fiber and vibrant flavors. The combination of tangy feta, zesty vinaigrette and spicy harissa creates a truly unforgettable dish. Serve it as a satisfying main course or a hearty lunch.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

8 tablespoon HummusView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1.5 ounce Greek VinaigretteView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

0.56 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) and adjust a rack to the top position (top and middle for 4 servings). Wash and dry all produce. Peel and quarter the shallot, then thinly slice three-quarters of it (reserve the rest for later). Drain and rinse the chickpeas, then pat them dry thoroughly with paper towels.
2. On a baking sheet, toss the sliced shallot and chickpeas with a generous drizzle of olive oil, 1 teaspoon harissa powder (2 teaspoons for 4 servings) and a pinch of salt. Spread in an even layer. Roast on the top rack until the shallot is softened and the chickpeas are lightly browned, about 18-20 minutes. (For 4 servings, divide between two sheets and roast on top and middle racks.)
3. Meanwhile, in a small pot, combine the bulgur, 1 cup water (2 cups for 4 servings), ½ teaspoon harissa powder (1 teaspoon for 4 servings) and ½ teaspoon salt (1 teaspoon for 4 servings). Bring to a boil, then cover and reduce the heat to low. Simmer until the water is absorbed and the bulgur is tender, 12-15 minutes. Remove from heat and keep covered until ready to use.
4. While the bulgur cooks, trim the cucumber, halve it lengthwise and slice crosswise into ¼-inch half-moons. Dice the tomato. Thinly slice the remaining shallot. Pick the dill fronds and mince them. In a medium bowl, combine the cucumber, tomato, half the minced dill, half the Greek vinaigrette, half the feta cheese and the sliced shallot. Season with salt and pepper to taste.
5. Drain any excess water from the bulgur and fluff with a fork. Stir in the remaining Greek vinaigrette to taste. Season with salt and pepper. In a small bowl, mix the hummus with a pinch of harissa powder. Adjust the spiciness to your liking.
6. Spread the spicy hummus on one side of each serving bowl. Divide the bulgur among the bowls. Arrange the roasted shallot and chickpeas and the cucumber feta salad on top in separate sections. Sprinkle with the remaining feta cheese and the reserved minced dill. Serve immediately.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, you can substitute bulgur with quinoa, farro or couscous. Adjust cooking times accordingly.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat the bulgur and chickpeas before assembling.

Is this recipe gluten-free?

Bulgur is a wheat product, so it contains gluten. For a gluten-free version, use quinoa or rice.